Description
These Vegan Pumpkin Cheesecake Bars are a delicious dairy-free dessert perfect for fall. Made with a graham cracker crust and a creamy pumpkin and cashew filling, they offer the comforting flavors of pumpkin spice in a rich, smooth cheesecake style bar. Easy to prepare and bake, they are chilled until firm, making them an ideal make-ahead treat for gatherings or cozy nights.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs (use vegan graham crackers)
- 1/4 cup coconut oil (melted)
- 2 tablespoons maple syrup
Filling
- 1 1/2 cups raw cashews (soaked for at least 4 hours or overnight)
- 3/4 cup canned pumpkin purée
- 1/3 cup maple syrup
- 1/4 cup coconut cream
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the crust: Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper. In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and 2 tablespoons of maple syrup. Stir until the mixture has a wet sand texture. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove and allow to cool slightly.
- Make the filling: Drain and rinse the soaked cashews to remove excess water. In a high-speed blender or food processor, add the cashews, pumpkin purée, 1/3 cup maple syrup, coconut cream, lemon juice, cornstarch, pumpkin pie spice, vanilla extract, and salt. Blend on high until very smooth and creamy, ensuring no lumps remain.
- Assemble and bake: Pour the cashew pumpkin filling over the slightly cooled crust in the pan and spread it out evenly using a spatula. Bake in the preheated oven for 35 to 40 minutes, or until the center is set and the edges turn slightly golden.
- Cool and chill: Remove the cheesecake bars from the oven and let them cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight to fully set and firm up.
- Serve: Once chilled, lift the bars out of the pan using the parchment paper edges and cut into 9 equal bars. Serve chilled as a tasty dessert or snack.
Notes
- Ensure the cashews are soaked fully for at least 4 hours or overnight for a smooth and creamy filling texture.
- The bars can be frozen for longer storage. Thaw in the refrigerator before serving for best texture.
- For a nut-free alternative, substitute silken tofu for the cashews in the filling.
